The Best Shawarma At Home

Summary by Krater

Chef Yаз from Miya Miya Shawarma joins to recreate an authentic American shawarma wrap at home, covering the marinade, garlic sauce, pickles, and crispy chicken skin.

From the video

Answers: How do you make authentic shawarma at home?

• shawarma marinade
• garlic sauce recipe
• chicken shawarma
• saj bread
• shrak bread

Ingredients

• 1 tsp (4 g) white pepper
• 1 tsp coriander
• 1 tsp green cardamom
• 1 tsp curry
• 1 tsp (4 g) Knorr chicken bouillon
• 1 tsp brown cloves
• 1/2 tsp cumin
• 1 tsp cinnamon
• 1/2 tsp ground thyme
• 1/2 tsp (1 g) oregano
• 1 tsp (4 g) Aleppo pepper powder
• nutmeg
• 2 1/2 tbsp salt
• 2 lemon
• 1 orange
• 1 1/2 tbsp Shatta red hot pepper sauce
• 2 tbsp yogurt
• 1 tsp white distilled vinegar
• 4 cloves garlic
• 4 lbs boneless skin-on chicken thighs
• beef tallow
• 3 egg whites
• 3 1/2 tbsp lemon juice
• 1 to 1 1/2 cups (360 ml) neutral oil
• pickles
• saj bread
• shrak bread
• pomegranate molasses

What it concludes

• Using whole spices ground in a spice grinder gives the purest and most concentrated form of those spices for the marinade.
• Baking layered chicken skin on sheet trays at 375 degrees Fahrenheit for 10-15 minutes successfully mimics the thin, crispy ribbons from a vertical rotisserie.
• Adding egg whites to the garlic sauce blend provides a base and richness that creates the smoothest garlic sauce without potato chunks.
• Using a food processor for the garlic sauce prevents overheating that can break the emulsion in a blender.
• Rolling the shawarma in Saj or Shrak bread, spreading it with garlic sauce, Shatta, pomegranate molasses, pickles, chicken, and crispy chicken skin, then searing in a skillet, results in an authentic balanced shawarma wrap.